TY  - BOOK
ED  - American Culinary Federation, Culinary Institute of America
TI  - Culinary fundamentals
SN  - 9780131180116
SN  - 200501466
U1  - 641.5 ACF 
PY  - 2006///
CY  - Upper Saddle River, N.J
PB  - Pearson Prentice Hall
KW  - Cooking
N1  - Includes bibliographical references and index
ER  -